Christmas Chocolate Rice Krispie Balls
These no-bake cereal treats are shaped into individual balls, with crisp rice pieces visible on their craggy surfaces. Chocolate mixed into the marshmallow binder gives them flavor, while a drizzle adds a defined finish. Shape the mixture while it is warm and pliable, then wait until the balls are cool before drizzling so the chocolate stays in narrow ribbons. Red and green sprinkles are optional.
Ingredients for Christmas Chocolate Rice Krispie Balls
- 6 cups crisp rice cereal (160g)
- 10 ounces mini marshmallows (280g)
- 4 tablespoons unsalted butter (55g)
- 1/2 cup semisweet chocolate chips, for the cereal mixture
- 4 ounces semisweet chocolate, for drizzling (115g)
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1 to 2 tablespoons red and green sprinkles, optional
If using salted butter, omit the added salt. Milk chocolate can replace the semisweet chocolate in the drizzle for a sweeter finish.
How to Make Christmas Chocolate Rice Krispie Balls
- Prepare the cereal and tray: Measure the cereal into a large bowl and line a baking sheet with parchment. Have the chocolate and vanilla ready; the mixture will begin to firm once it comes off the heat.
- Melt the butter and marshmallows: In a medium, heavy-bottomed saucepan, melt the butter over low heat. Add the marshmallows and salt. Stir frequently until smooth, about 4 to 5 minutes. Remove from the heat as soon as they melt; do not let the mixture boil or brown.
- Add the chocolate and cereal: Off the heat, stir in the 1/2 cup chocolate chips and vanilla until the chocolate is incorporated. Fold in the cereal until evenly coated. If the saucepan is too cramped to mix thoroughly, transfer the marshmallow mixture to the bowl of cereal.
- Shape the balls: Let the mixture cool briefly until it is warm and comfortable to handle, but still pliable. Lightly grease your hands or a scoop, portion the mixture, and press each portion gently into a ball. Set the balls on the prepared tray.
- Cool: Let the balls stand for about 15 to 20 minutes, until they hold their shape and feel cool to the touch.
- Drizzle: Gently melt the remaining 4 ounces of chocolate, stirring often. Let it cool slightly, until it falls from a spoon in narrow ribbons, then drizzle it over the balls. Add sprinkles, if using, before the chocolate sets. Let the drizzle set before stacking or covering.
How to Shape the Balls Without Making Them Dense
Shape the mixture while it is warm enough to bend and stick together; if it cools too much, it becomes harder to form. If a portion crumbles, fold it together and press just until it holds when lifted. Packing it firmly can make the finished treat hard. The recipe makes about 18 balls, depending on portion size.
When to Add the Chocolate Drizzle
Warm cereal balls can make the drizzle run or smear. Wait until they are cool, and let the melted chocolate thicken slightly before drizzling. It should sit on the textured surface rather than pool around the balls.
How to Store the Treats
Once the drizzle has set, store the balls in an airtight container at room temperature for up to 2 days for the best texture. Separate stacked layers with parchment to protect the chocolate. No reheating is needed.
For another holiday chocolate treat, try Christmas Chocolate Bark with Pretzels and Candy Canes.
Nutrition
Approximate nutrition per ball, based on 18 balls: 165 calories, 2g protein, 7g fat, and 27g carbohydrates. Per 100g: about 425 calories, 4g protein, 16g fat, and 69g carbohydrates. Values vary with portion size and the chocolate used.
Christmas Chocolate Rice Krispie Balls
Equipment
- Large bowl
- Heavy-bottomed saucepan
- Baking sheet
- Parchment paper
- Spoon or spatula
Ingredients
For the cereal balls
- 6 cups crisp rice cereal (160 g)
- 10 ounces mini marshmallows (280 g)
- 4 tablespoons unsalted butter (55 g)
- 1/2 cup semisweet chocolate chips
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
For the drizzle
- 4 ounces semisweet chocolate (115 g)
- 1 to 2 tablespoons red and green sprinkles, optional
Instructions
- Measure the cereal into a large bowl and line a baking sheet with parchment paper.
- Melt the butter in a medium, heavy-bottomed saucepan over low heat.
- Add the marshmallows and salt. Stir frequently for 4 to 5 minutes, until smooth, then remove from the heat without letting the mixture boil or brown.
- Stir in the chocolate chips and vanilla until the chocolate is incorporated.
- Fold in the cereal until evenly coated. If the saucepan is too cramped, transfer the marshmallow mixture to the bowl of cereal.
- Let the mixture cool briefly until warm and comfortable to handle but still pliable. Lightly grease your hands or a scoop, portion the mixture, and gently press each portion into a ball.
- Place the balls on the prepared baking sheet and let them cool for 15 to 20 minutes, until firm and cool to the touch.
- Gently melt the remaining chocolate, stirring often. Let it cool slightly until it falls from a spoon in narrow ribbons.
- Drizzle the chocolate over the balls and add sprinkles, if using, before the chocolate sets. Let the drizzle set before stacking or covering.
Tips
- Shape the mixture while it is warm and pliable; it becomes harder to form as it cools.
- If a portion crumbles, fold it together and press only until it holds when lifted.
- Avoid packing the mixture firmly, which can make the treats hard.
- Let the balls cool completely before drizzling so the chocolate does not run or smear.
- Allow the melted chocolate to thicken slightly so it forms ribbons instead of pooling.
Variations
- Milk Chocolate Drizzle: Use milk chocolate instead of semisweet chocolate for a sweeter finish.